Grilled Southwestern Romaine

Topped with NC Shrimp

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Servings: 8

Dressed up or down as you’d like, grilled romaine is as quick a side as you can fix … but watch it closely, it is ready in a flash!

Ingredients

2 pounds shrimp, peeled and deveined

1 tablespoon cumin

1 tablespoon brown sugar

¾ cup oil, divided

Skewers

4 heads romaine lettuce, split lengthwise

Ears corn, shucked

Colorful peppers, cut in wedges

Tomatoes, chopped

Avocado, sliced

Limes, cut in wedges

1 large red onion, diced

1 small can sliced black olives, drained

1 cup crumbled queso fresco

½ cup vinegar-based BBQ sauce

2 tablespoons honey

Juice of ½ lime

1 teaspoon taco seasoning

2 teaspoons sour cream

Whisk dressing ingredients together until blended and set aside.
Toss shrimp with cumin, brown sugar and ¼ cup oil. Slide onto skewers. Grill over hot coals about 3–4 minutes on each side until done.
Brush lettuce with ¼ cup oil. Grill 1–2 minutes on each side just to get a light char. Remove to serving platter.
Brush corn and peppers with ¼ cup oil. Grill until corn is roasted and peppers are a bit charred. Remove and let cool. Cut corn from cob. Scatter toppings and shrimp about lettuce on platter.
Serve with dressing.